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Hi all,

I'm curious how long you guys manage to keep temperature in your water smokers.

I have the Brinkman smoke and grill, and the cooking time varies significantly and after about 4 hours I seem to always need to top up with more coal. If I leave it the gauge shows just below the "IDEAL" mark, and holds there. If I bring the smoker inside the shed it is not so bad but otherwise it is difficult.

I read somewhere there are some techniques to keeping the coals going for longer but it didn't detail them.

Any Ideas?

Rgds,
FB

I guess you could try something like this:

http://forum.sausagemaking.org/viewtopic.php?t=3900

i.e. seal it up at the bottom and control the air flow by pumped air. I could try my set up in my water smoker if you are interested. What temperature are you trying to achieve ideally?
I've just set up the kettle to cook with tonight.


or you could cheat and use this approach, which I have adopted, as I was having the same problem as you:

http://forum.sausagemaking.org/viewtopic.php?t=3908

Dave

7 and a 1/2 hours on the same batch of charcoal in the kettle barbecue tonight and I'm running out of food and getting sleepy. It's also starting to pour with rain and there's a guinea fowl still slowly cooking out there

Dave

Guinea fowl is now cooked and the charcoal is still going for it...

I've unplugged the pump just because the weather is blowing a gale out there and I don't want the electrics to get wet, there's hours more cooking left in the charcoal otherwise...

Dave

Fb,
Your problem with varying times is temp control, although this advice is for a weber the same applies to the brinkman http://www.virtualweberbullet.com/tempcontrol.html.
An important factor for temps is keeping the water pan full. The weather plays a big part as you've found.
This is a method extending cooking times http://www.virtualweberbullet.com/fireup2.html#minion


LD

Sounds like the way to go for you FB.

Dave

Fallow Buck wrote:Hi all,

I'm curious how long you guys manage to keep temperature in your water smokers.

I have the Brinkman smoke and grill, and the cooking time varies significantly and after about 4 hours I seem to always need to top up with more coal. If I leave it the gauge shows just below the "IDEAL" mark, and holds there. If I bring the smoker inside the shed it is not so bad but otherwise it is difficult.

I read somewhere there are some techniques to keeping the coals going for longer but it didn't detail them.

Any Ideas?

Rgds,
FB

On the drum I can manage 20 hours on one basket of fuel at 225. The ProQ has run in the range of 14 hours BUT I only cook on it once. I know we can get longer times by adjust the fuel load and material.

Those ProQs look the business, I love the module idea. However I love my wife more

Dave

The qualiy is ourstanding and they cook like a dream.